Homemade Magnum Ice Cream

• temps total: 4 hours 7 minutes

Ingrédients

For the ice cream:

2 ripe bananas

150g (½ cup) Greek yogurt

2 tbsp (1 oz) peanut butter

75 ml (⅓ cup) milk of choice

A pinch of vanilla extract

Sweetener to taste (optional)

For the coating:

150g (5.3 oz or about 1 cup chopped) dark chocolate

30g (1 oz or ¼ cup) chopped almonds

Time: 10 min prep + 4 hours freezing

Temp: Freezer

1⃣ Blend the bananas, Greek yogurt, peanut butter, milk, vanilla extract, and sweetener (if using)

until smooth.

Instructions

Pour the mixture into popsicle molds and freeze for at least 4 hours or until fully set.

Melt the dark chocolate and mix in the chopped almonds.

Unmold the frozen popsicles, dip them in the chocolate coating, and freeze again for 5–10 minutes to harden

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